The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-04-27

the carpet. OF course, the hatter the up
per part is the better, as more OF the whips
will strike at the same time. To clean the
carpet, hang it over a line placed so high
that the lower edge will clear the ground.
Take the big whip in both hands anG
strike a strong, quick blow. A cloud OF
dust viii fly from the whole space struck,
yet the blow will not appear TO make very
much impression on the carpet itself. The
ends of the branch have divided the force
of the blow among themselves and each one
has made sharp, quick stroke like that of
riding whip.
Hilbert kisses are by no means contempt
IDLE. For these beat one pound of pulver-
lied white sugar with the whites of eight
eggs, over a slow IRE, until very light;
then add four ounces OF blanched ilberts,
cut fine; lay them out on white paper, and
bake in slow oven. Sweet spice drops
are delicate little accomplishments to the
mulled wine or cordial. Mix cassia, grated
nutmeg, mace or cloves, of each one part,
in quantity desired, 10 two parts of fine
powdered sugar, and sufficient honey TO be
not too thick, and bake in a manner sim
liar to the kisses.
A Rich Currant Cske.-Beat up one
pound of good butter to a cream and mix
well with it one pound of sugar and half
an ounce of mixed spice; separate the
yolks and whites of ten eggs, beat them up,
the yolks to a froth, and work them in
gently to the butter and sugar; add one
pound of mixed citron, lemon and orange
peel. cut up; one pound of washed and
| dried currants. When well mixed stir in
| gradually one pound of flour and wine
| glassful of brandy; beat the mixture for
| some minutes and pour it into q well-out-
tered tin, with three or four rounds of but
tered paper at the bottom. Bake for three
| hours.
| Genoa Cake.-Cream a half pound of but
| ter, and mix with it, by degrees, eight
! ounces of sugar, ten ounces of flour, half
| pound of Sultsna raisins, two ounces of
| mixed peel, cut up small, aud five we'll
beaten eggs; beat all well together for some
minutes; have ready two ounces of almonds
and one ounce OF pistachlO nuts, blauched
and cut up; add them to the other ingre-
dents, and, lastly, the grated rind of a
/ lemon and one teaspoonful of baking
| powder; butter tin and line with but
tered paper, the paper 10 project about one
| inch above the rim; pour in the mixture
and bake at once in cool oven for one and
halt hours; sprinkle few cut-up almonds
on the top of the cake. If well made this
is delicious cake.
Claret Jelly is made by soaking an ounce
of gelatine in half pint OF cold water
then boil it until it is dissolved, and add a
| quart offne claret, pint of currant Jelly
three-quar,ers of a pound of sugar, and still
it over brisk fire until all is dissolve red
Beat the whites OF three eggs, stir them
briskly into the Jelly; continue the boiling
for two minutes; take it off the fire, let il
stand for two minutes, then pass it through
the bag. II should be perfectly clear, o.
the richest ruby color. The pretty red ross
sugar, delicious addition to the dessert
is made of sixteen parts of white sugar with
one part OF powdered rose leaves, few
drops of altar OF rose added, and cochinea
| for the tint.